Winter sprout salad with pancetta and cranberries

Recipes / Salads

Bitter witlof is balanced with the sweetness of cranberries, the crunch of hazelnuts and the crisp saltiness of pancetta.

Recipe «Winter sprout salad with pancetta and cranberries» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small red onion, thinly sliced, 1 tbsp red wine vinegar, 1 tbsp caster sugar, 1 tsp sea salt flakes, 250ml water , 150g Primo Gourmet Selection Pancetta, finely chopped, 350g brussels sprouts, 2 red witlof, leaves separated , 50g rocket or watercress leaves, 75g dried cranberries, 55g hazelnuts, roasted, coarsely chopped, 80ml hazelnut oil, 2 tbsp extra virgin olive oil, 2 tbsp raspberry vinegar, 2 tsp wholegrain mustard, 2 tsp honey.

Ingredients:

  • 1 small red onion, thinly sliced 
  • 1 tbsp red wine vinegar 
  • 1 tbsp caster sugar 
  • 1 tsp sea salt flakes 
  • 250ml water 
  • 150g Primo Gourmet Selection Pancetta, finely chopped 
  • 350g brussels sprouts 
  • 2 red witlof, leaves separated 
  • 50g rocket or watercress leaves 
  • 75g dried cranberries 
  • 55g hazelnuts, roasted, coarsely chopped 
  • 80ml hazelnut oil 
  • 2 tbsp extra virgin olive oil 
  • 2 tbsp raspberry vinegar 
  • 2 tsp wholegrain mustard 
  • 2 tsp honey 

Instructions

  1. Place the red onion in a small bowl and add the red wine vinegar, caster sugar, salt and water. Stir well and set aside for 30 minutes to allow the onion to soften and pickle slightly. Drain well and pat dry with paper towel.
  2. Heat a large frying pan over medium heat for 2 minutes or until hot. Add the pancetta and cook until golden and crisp. Remove with a slotted spoon and transfer to paper towel to drain.
  3. For the dressing, combine all ingredients in a small bowl. Season.
  4. Very thinly slice the sprouts and place in a large bowl. Add half the dressing to the sprouts and toss well to coat. Add the witlof, rocket, cranberries, hazelnut, onion and pancetta. Toss to combine. Serve drizzled with the remaining dressing.